It’s going to be a hot one… If you live anywhere in the Midwest or on the East Coast, you’re probably well aware that a heat wave is on its way. Temperatures are expected to hover around or upward of 100 F on Saturday and Sunday in cities from Chicago to New York City and Washington, D.C.
First, stay hydrated. Second, step away from the stove and forget about turning your oven on. Recipes that require no cooking at all are your answer this weekend. So we’ve collected 13 no-cook recipes that will keep you well-fed, and hopefully a little cooler. They should come in handy all summer long, even after this heat wave subsides.
In Peru, we discovered the surprising truth about ceviche: Salt, not citrus, is the real star of this classic dish. In our recipe, sea bass, flounder or any firm white fish will work. Before cutting the fillets into cubes, remove any pin bones, and don't add the lime juice until just before serving. The acid can soften the protein in the fish.
This spicy, yet refreshing salad—adapted from a recipe in Pierre Thiam's cookbook, “Yolele!”—combines sweet, sour and salty flavors, accented by fresh parsley.
This quick and easy salad revisits raw zucchini’s Italian roots. A Y-style peeler makes it easy to shave the zucchini into ribbons. Don't worry if the ribbons vary in width; this adds to the visual appeal of the dish.
Contrasting and complementary flavors are the highlight of this Sicilian salad. The savoriness of the olives, capers and anchovies temper the sweetness of the oranges and fennel, while the onion adds pungency and the salty, yet mild cheese rounds everything out.
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Ripe summer tomatoes shine in this simple salad. Don’t bypass the step of salting the cucumber and tomatoes. They will release about ½ cup of liquid, moisture that otherwise would make the salad watery and dilute.
The thick and cooling cucumber-yogurt dip known as tzatziki is often seasoned with lemon juice in the U.S., but in Greece cooks prefer red wine vinegar because it adds sharp acidity without the citrus notes to compete with the other ingredients.
In this Thai-inspired coleslaw, coconut milk, not mayo, offers the right balance of richness and fresh flavor. You can add in a range of vegetables, but we prefer sweet sugar snap peas and crispy radishes.
This dish is called a salad but is really more like a dip, a sort of Levantine guacamole. Spices, yogurt and lemon juice add layers of earthy flavor and bright acidity. We liked it served with pita chips, but it can also be served as a side dish to just about anything.
This simple salad, called sogan piyazi in Turkish, is perfect on its own or as a bright, fresh counterpoint to meat dishes. A soak and a massage sweeten and soften the onions, tempering that raw crunch.
In this creamy, rich and tangy dip, processing the feta and cream cheese before adding the remaining ingredients is the key to a light, whipped texture. We like garnishing with mint, olive oil and pepper flakes. Use as a dip for crudite, crusty bread or hearty seeded crackers
This is our adaptation of a salad created by Eventide Oyster Co. in Portland, Maine. Toasted seaweed (also called nori) is pulverized to a coarse powder and added to the dressing, lending the dish deep, umami-rich flavor notes reinforced with soy sauce and mirin. Quick-pickled veggies give the salad lots of texture and bright flavor.
This rich, yet airy five-ingredient dessert requires no cooking and comes together in minutes. Just make sure that the mascarpone is softened to cool room temperature so it combines easily with the egg yolks. A dusting of cocoa adds visual appeal as well as a hint of chocolate flavor; fresh berries or crisp cookies also are excellent.
Lime zest adds a welcome zing to these sweet strawberries. Cold or at room temperature, the berries and their sauce are wonderful spooned over ice cream or topped with whipped cream. Don't hull your strawberries before washing them; they may get waterlogged and lose flavor.
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